Easiest Choux Pastry

Freshly baked choux pastry with pink craquelin on a pan on a marble countertop

Yield 36 profiteroles

This choux pastry recipe will remain a stapel in your kitchen - it's so easy to make and makes everyone think you're a very talented baker!

Prep Time 20

Cook Time 30

Total Time 50

Calories 42kcal

Ingredients

Choux Pastry

60 ml water
60 ml whole milk
50 g unsalted butter softened
½ tsp salt
75 g all-purpose flour sifted
2 eggs

Craquelin

50 g sugar
40 g unsalted butter softened
50 g all-purpose flour
food colouring

Instructions

Craquelin

In the bowl of a stand mixer, combine all ingredients until it forms a homogenous paste.
Between two sheets of parchment, roll the craquelin to be about 2 mom thick. Set this aside on a baking sheet in the fridge or freezer to harden.

Choux Pastry

In a saucepan, combine the water, milk, butter, and salt. Heat to melt the butter and then bring to a slight boil.
Once boiling, take the saucepan off the heat and mix in the flour. I find it easiest to mix in one direction only.
Once the flour is well combined, put the saucepan over the heat again and continue mixing the dough to dry it out. You want to see a skin on the bottom of the pan before removing from the heat.
Transfer the dough to the bowl of a stand mixer and turn on the stand mixer to cool the dough. At the same time, heat the oven to 350 °F or 325 °F.
Once the bowl of the stand mixer is warm to the touch, not hot, slowly add the eggs, one at a time. Be sure to mix well between additions, scraping down the bowl to ensure you have a very homogenous paste.
Transfer the paste to a piping bag and line two baking sheets with parchment paper.
Using the piping bag, pipe the choux into 2”/4 cm diameter circles that are about 1”/2 cm tall, 2”/4 cm apart from each other on the pan. Set this aside.
You can also pipe the choux into eclairs or rings for Paris-Brest, just be sure to adjust the craquelin (if using) to the correct size as well.
Take the craquelin out and using a 2”/4 cm circle cookie cutter, cut circles in the craquelin and place the circles on top of the piped choux. You will need to work fast, as the craquelin can only be cut and transferred when cold.
Once all the choux has the craquelin on top, transfer to the oven for about 12-15 minutes, until the choux holds its shape and sounds hollow when tapped on the bottom. Be sure to not open the oven until after the shape has formed, as it can cause the choux to deflate.
Transfer to a cooling rack before using. Once cool, fill with your preferred filling.

Nutrition

Tried this recipe?Did you enjoy this recipe? Post this to your Instagram and mention @ahmed.j25 and use the hashtag #hungryforadventure! I would love to see your interpretation of it!